These are impressive scones. The blueberries deserve a good share of the credit – but not all of it. Don’t worry about the bluey-purple look of the scones pre-bake, they’ll turn out great: texture, taste, size and looks – all good! (Definitely worth the purple fingers you’ll have while making them.)
Makes: 10 – 12 scones, if using a 6cm cutter
Level: Easy
Time: Preparation 30 – 40 minutes then 15 – 18 minutes baking
Need: Just basics – a large bowl, a 6cm cutter, two baking trays, wooden spoon etcetera.
Ingredients
- 500g strong white bread flour
- 30g Baking powder
- ¼ tsp salt
- 75g – 100g Caster sugar
- 75g cold butter, in small pieces
- 250ml – 275ml buttermilk (or use normal milk)
- 2 medium eggs, beaten
- 125g blueberries
- 1 lemon – zest and about 20ml juice
Method
1. Line and lightly flour two baking trays. Preheat oven to 220°C / 200°fan / 425°F / Gas 8.
2. Put the flour, baking powder, salt, sugar and lemon zest into a large bowl and mix well.
3. Rub in the cold butter until it becomes breadcrumb consistency.
4. Mix in ¾ of the egg mixture and the buttermilk or milk.
5. Stir in the blueberries. Mix briefly and bring together without over-kneading.
6. Tip the mixture onto a lightly floured surface. Roll out to about 1.5” thickness. Cut out scones and place on the floured baking sheets. (Flour the cutter each time and avoid twisting it when cutting.)
7. Brush the scones with the remaining beaten egg.
8. Bake for about 15 – 18 minutes.
9. Place on a wire rack and try hard not to eat them until they cool.
I hope you enjoy baking and eating these scones. For more scone recipes click here. Meanwhile take a look at some different great scones that you might like to try:
Red Leicester and Chorizo scones
Cherry and Walnut Rustic Scones
If you’d like to make a comment or ask a question please do, via the contact page, or have a look at the rest of my site for lots of other great sweet and savoury recipes.
Retired Bloke on Food n stuff 